Eat and Drink

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In memory of Gordon Ramsay
The host of "Hell's Kitchen" is a good chef, lost beneath his own shtick.
How the fortune cookie crumbles
Is Chinese food as American as apple pie? Jennifer 8. Lee discusses the strange evolution of everyone's favorite ethnic food.
The truffles are coming
A new crop of American dreamers are betting the farm on truffles, which Europeans have savored like sex for ages. But can the Yanks get the mysterious mushrooms to grow?
Gumbo city
Author Sara Roahen talks about her love affair with the big, decadent flavors of the Big Easy -- from crawfish and beer, to gumbo, and deep-fried oysters and brie. All guilt-free.
This blade slices, it dices
Top chefs adore them, Rachael Ray sells them, so what's the big fuss about Japanese knives?
Michael Pollan's manifesto on eating well
The polemical sequel to "The Omnivore's Dilemma," Pollan's new book shows how processed foods are making us fat and sick -- and why eaters must revolt.
Everything you know about absinthe is wrong
Banned for a century for inspiring madness and murder, absinthe is legal again. So pour yourself a glass and get to know the real Green Fairy.
The digital kitchen
Farhad Manjoo reviews high-tech gadgets for the home cook.
Five books to help you become a chef by New Year's!
The foundation of great cooking is technique, not recipes.
Go ask Alice
Are Alice Waters' gastronomic principles -- shop locally, eat organically -- too hard to live by? A frank talk with the renowned guru of fresh food.
"Sippin' Safari"
Cocktail fanatic Jeff Berry talks about mixing the perfect zombie, the allure of tiny umbrellas and other secrets of the tiki bar.
Being Juan Valdez
A "Colombian idol"-style search transformed a humble farmer into the 21st century version of TV's coffee icon. Meet the man behind the mule.
Snobbery rules
You love virgin olive oil and homemade fromage de tête. Does that make you a jerk? These guides say you should embrace your snobby self.
The Breakfast Liberation Front
The food industry processes the life out of our flakes and puffs, then sponsors studies boasting of their health benefits. Isn't it time to rebel against breakfast cereal supremacy?
Mister bean
Ken Albala, author of "Beans: A History," discusses the social and culinary impact of the humble legume.
Remembrance of tacos past
I may have grown up to be a foodie, but I still think fondly of Taco Bell and its mushy burritos and fast-food mission facades.
Grape expectations
Global warming has blessed cool-weather wine regions with record vintages. But while savoring their gold-medal wines, viticulturists are looking to the future -- and it isn't pretty.
Oil and food don't mix
Congress just handed petroleum- and chemical-guzzling industrial farms five more years of wrongheaded subsidies, but chef Dan Barber says sustainable, organic food will yet prevail.
Summer sips
You wrote, we drank! Meet the winners of our first summer cocktail contest!
Hunka hunka burnin' bacon
Elvis Presley was a connoisseur of macaroni salad, barbecue pizza and peanut butter. What other culinary catastrophes were hiding in his kitchen?
No more gin and tonics!
Labor Day is still weeks away and our summer cocktail repertoire is getting tired. Only you can help! Send us your favorite summer drink recipes -- and we'll pick a winner.
It's always cocktail hour somewhere
Paul Clarke, the blogger behind the Cocktail Chronicles, chats with Salon about classic martinis, lost ingredients and how rye whiskey changed his life.
Why I pick lettuce for the Black Panthers
I worry that Alice Waters' crusade for local, seasonal food isn't reaching the people who really need it.
The artful eater
The Art of Eating's Ed Behr talks about the tyranny of top 10 lists and why we need a food magazine willing to run a 13,000-word story on Roquefort cheese.
My big, nasty Panamanian bride's cake
It was my turn to bake my grandmother's beloved recipe. But when I opened the oven, I had a pan of boozy fruit slop.
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